Salt Crusted Celeriac

Cook Time 20 min + 1 hour chilling + 2.5-4 hours baking time

Servings 4 as a side


300g plain flour
75g egg whites
210g fine salt
150ml water/whey
1 whole celeriac, rinsed


Preheat oven to 180C.

Using a standup kitchen mixer fitted with a dough hook attachment, combine the flour, salt, egg whites and water. Mix this on a low speed until a firm, smooth dough forms approx 5 minutes. Turn out the dough onto a lightly floured surface and knead together into a ball approx 1 min. Cling wrap the dough and chill for a minimum of 1hr.

Once the dough has chilled, remove the cling wrap and roll out to an even thickness of approximately 3mm.

Carefully drape this square of pastry over the celeriac, and wrap ensuring the pastry completely encases the vegetable.

Rest salt crusted celeriac on a baking tray lined with baking paper, and transfer to your preheated 180C oven for approximately 2.5 hours, depending on the size of the celeriac.

Remove from the oven after this time has passed when aroma is strong and pastry is a dark caramel colour.

Rest the celeriac for a minimum of 20 minutess before breaking in to it, to give the vegetable a chance to relax and retain all its beautiful juices.

Crack the crust with the back of a spoon or heel of a knife, then proceed to scoop flesh with a spoon.


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